By the Gracious Vegan
Most recipes for artichoke and spinach dip are loaded with two or three kinds of cheeses and a lot mayonnaise. A calorie bomb! This one tastes great with no dairy products or mayonnaise. The cashews and tofu give it creaminess, and the nutritional yeast and miso provide the cheesy flavors. Serve it with some good bread and it will be a hit!
Preheat oven to 425°F.
In a blender, blend the following ingredients until smooth (actually, it’s fine if the cashews are not fully smooth).
3/4 cup unsweetened non-dairy milk
3/8 cup raw cashews (unsoaked)
1/2 cup silken tofu
2 Tablespoons lemon juice
1.5 Tablespoons nutritional yeast
1 Tablespoon white or yellow miso
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 tsp dry (ground) mustard
Freshly ground black pepper to taste
Add artichokes and spinach. If you like relatively large artichoke chunks, stir them in by hand. If you like smaller chunks, add them to the blender and pulse a few times.
1 (14-oz.) can artichoke hearts (not packed in oil), drained and rinsed
1 (10-oz.) package frozen chopped spinach, thawed and well-squeezed out (or 6-7 ounces fresh baby spinach, steamed or microwaved and squeezed out)
Transfer the mixture to an oven-proof baking dish, and bake for about 20 minutes, until the top starts to turn brown.
Timing: About 35 minutes, including pre-heating the oven
Nutrition: Whole-food unprocessed; WFPBNO